There’s reason to celebrate in California this week – Proposition 12, which voters in the state overwhelmingly supported on the ballot in 2018, is fully implemented as of January 1, 2024.
Our Chefs Get Festive for the Holidays!
We always love to see what our talented culinary teams are turning out year-round, but there’s something especially delightful about seeing our chefs infuse winter holiday classics with their own twists.
A Note of Gratitude from Fedele Bauccio
Dear Bon Appétit community,
As we close 2023, I want to share a note of gratitude to the many people who have contributed to Bon Appétit Management Company’s success this year. Our clients and employees, our suppliers, guests, and partners — all have contributed ideas, shared feedback, and inspired collaborations that have made 2023 so exciting and energizing.
A Holiday Gift to Benefit Seafood Workers Globally
We support humane treatment for all workers, which is why we gave a gift this year in our clients’ names to the Labour Protection Network (LPN), a non-profit organization dedicated to promoting and protecting the rights of workers in various industries, including the fishing industry.
Congrats to the 2023 Be-A-Star Winners!
Amid the paparazzi flashes and the throngs of admirers lining the red carpet, this year’s Bon Appétit Management Company Be-A-Star winners celebrated their successes in style. Big congrats to this year’s winners from Bon Appétit, who really embody our principles and values in their work!
A Hands-On Way to Play With Your Food (Waste)
What do avocado skins and seeds, onion skins, and beet trimmings have in common – besides being candidates for the compost pile? These scraps can all be used in plant-based dyes, and using them not only reduces food waste, it reminds us of what’s possible when we practice creative reuse and extend sustainable practices from the kitchen out into the other parts of our lives.
Staying Connected to the Sustainable Seafood Movement
The sustainable seafood movement is always evolving, which is why Jenny Slafkosky, Bon Appétit’s communications director, joined Maisie Ganzler, chief strategy and brand officer, in San Juan, Puerto Rico at the end of October for the Conservation Alliance for Seafood Solutions (CASS) annual conference.
Q & A With Essence Oyos of Golden Eagle Farm
We had the pleasure of interviewing Essence Sage Oyos from the Mesa Grande Business Development Council (BDC) to talk more about the work the BDC is doing to achieve the goals of the Mesa Grande Band of Mission Indians.
“Blessing of the Garden” Roasted Vegetables
This simple roasted vegetable recipe was created by Essence Sage Oyos of Golden Eagle Farm.
Meet Golden Eagle Farm
For Native American Heritage Month, Bon Appétit is partnering with Golden Eagle Farm, owned and operated by the Mesa Grande Band of Mission Indians. Golden Eagle is an ambitious endeavor balancing traditional Indigenous farming methods and new revenue generators such as agri-tourism.